Keto Hearty Beef Stew with Mushrooms
Warm up with a bowl of keto hearty beef stew with mushrooms, a satisfying and flavor-packed dish perfect for low-carb enthusiasts. This comforting recipe features tender chunks of seared beef chuck roast, earthy cremini mushrooms, and a medley of fresh vegetables like zucchini, carrots, and celery—all simmered in a rich, aromatic broth infused with garlic, onion, fresh thyme, and Worcestershire sauce. The slow-cooking process ensures melt-in-your-mouth beef and a depth of flavor that’s hard to resist. Keto-friendly and gluten-free, this stew is a wholesome choice for busy weeknights or cozy gatherings. Ready in just two hours, it’s the ultimate nourishing meal that pairs beautifully with a side of cauliflower rice or a crisp green salad.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 medium carrots, diced
- 2 celery stalks, sliced
- 8 ounces cremini mushrooms, quartered
- 1 medium zucchini, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes and season with salt and pepper.
In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
Once the oil is hot, add the beef in batches. Sear each batch for 3-4 minutes, turning to brown all sides. Do not overcrowd the pot.
Remove the beef from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of olive oil and reduce the heat to medium.
Add the chopped onion and cook for about 5 minutes until soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the beef broth, scraping the bottom of the pot to deglaze and lift any brown bits.
Add the tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir until well combined.
Return the beef to the pot along with any accumulated juices.
Add carrots, celery, mushrooms, and zucchini to the pot and bring to a simmer.
Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beef is tender.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.8 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 6106 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
